Traditional recipe for homemade roast chicken and potatoes. This simple, but tasty and satisfying dish is indispensable in the arsenal of every housewife, because it is not difficult to cook roast chicken in a cauldron, and you can feed the whole family with it.

Cook: 1 hour
Servings: 8

Ingredients

• Chicken legs – 1 kg
• or chicken (about 1 kg) – 1 pc.
• Onions – 3-4 pcs.
• Vegetable oil – 100 g
• Tomato paste – 1 tbsp
• or tomatoes – 3-4 pcs.
• Potatoes – 500 g
• Salt – 1 tbsp (to taste)
• Pepper – 0.25 teaspoon (to taste)

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Instructions

1. Cut the processed chicken carcass or legs into portions, sprinkle with fine salt. Peel, wash, cut onion into cubes or half rings. Heat vegetable oil in a heavy-bottomed saucepan or cauldron. Place prepared chicken and onion in butter. Fry onions and chicken pieces in it, stirring occasionally, over medium heat (7-10 minutes).

   

2. Add tomato paste. Chopped fresh tomatoes can be used. (For this, wash the tomatoes, cut them into cubes or thin slices). Lightly fry the chicken with tomato, stirring occasionally (2-3 minutes). After that, pour the chicken with water (boiling water) and simmer over low heat under the lid (about 15 minutes). Meanwhile, peel the potatoes, wash and cut into slices 1 cm thick. Add the potatoes to the cauldron. Close the lid and bring the roast chicken until cooked through over low heat (about 20-25 minutes). The chicken roast is ready.

   

3. Before serving, put the roast with chicken and potatoes into plates, sprinkle with chopped herbs and black pepper on top.

Enjoy your meal!